Sunday, 24 March 2013

Chocolate chip oat biscuits

Where have
these biscuits been all my life? They
take the buttery deliciousness of shortbread and add an oaty crunch – imagine shortbread,
crossed with hobnobs, with some chocolate chips added for good measure....yes,
that good!

When I make
these again (in about a day or two!) I will swap the chocolate chips for
sultanas. I’m a sultana addict and think
they’ll work really well with the buttery oat texture.

I made these
reasonably small – normally my biscuits could be used as dinner plates – and I
advise you to do the same as the biscuit is densely textured and rich. When I try and make small biscuits (i.e.
normal sized) I start with good intentions then look at the tray when I’ve
finished only to see the later biscuits are twice the size of the earlier
ones...I can’t help myself! So this
time, I weighed the first ball of dough, and made sure all the others were the
same (44g, if you’re interested). For
the first time ever I have created normal biscuits!

These are
lovely warm from the oven (well, you have to check, don’t you?) and also lovely
cold and crumbly. For the work of
minutes they are quite wonderful!

Ingredients

225g unsalted
butter, at room temperature

110g caster
sugar

1 teaspoon
vanilla extract

275g plain
flour

30g porridge
oats

100g
chocolate chips – I used milk

Method

Preheat the
oven to 200°C/fan oven 180°C/400°F/gas mark 6.

Line two
baking sheets with baking paper or non stick foil.

Beat the
butter in a bowl until soft and whippy.

Beat in the
sugar and vanilla.

Stir in the
flour, oats and chocolate chips.

Take small
balls of mix, roll then place on a baking sheet leaving about 1cm for spreading
whilst baking. I got 16 biscuits, each
weighing 44g uncooked.

Flatten the
balls.

Bake for
approximately 15 minutes or until golden and starting to look biscuity at the
edges.

Leave to
cool on the baking sheet before transferring to an airtight container.

I made these with my brothers yesterday, they were delicious! We made one batch with raisins and one with chocolate, I have to say I think the raisin ones were actually my favourite. A great recipe to have on hand, thank you!

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About Me

So, the answer to the question you’re all asking: who am I? Well, a superhero never reveals their identity. I think it’s stated somewhere in the contract when you sign up for superhero-dom. Let’s just call me THE CAKED CRUSADER. By day (and night if I’m being honest) a mild-mannered City professional, but at weekends I become THE CAKED CRUSADER. Tirelessly fighting anti-cake propaganda and cake-related injustices – for SOMEONE, SOMEWHERE, ALWAYS NEEDS CAKE (we’ll just skip over the fact that it’s usually me).

Batman’s got the batmobile, batcave etc. Superman does just great what with being able to fly and being really strong. Spiderman’s got that web thing going on. But I have better than them. For I have a credit card and could get one of these:

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By the way, I will never recommend how many portions you should get out of a cake because we’re all different. Plus, it will be very embarrassing when I say it serves 4 and you get 20 portions out of it.

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About Me

I am a 40-something Chartered Accountant working in the square mile.
My main hobbies at the moment are baking, and setting the world record for the number of cake tins owned by one person.
I spend far too much time watching Spongebob Squarepants and would love to try a Krabby Patty...I know, I know - it's not real.